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Summer vacations are in full swing, as is the country’s great summer tradition of taking the family to county and state fairs. The fairs have fun for all ages: the rides, concerts, farm animals, fireworks and carnival games. And what may be the most bizarre tradition: Eating fattening unhealthy foods.
Forget the food booths selling hamburgers, hot dogs, French fries, and cotton candy. What’s really tempting fairgoers are unique high calorie, high fat items such as fried Twinkies, deep fried pickle dogs, golden fried peanut butter sandwiches, deep-fried nacho balls … hungry yet?
We all have friends who disdain leftovers. They just throw out unfinished meals at home and send back their uneaten food at restaurants. It makes me wonder why they have a microwave or the cabinet of Tupperware in their homes?
According to a 2005 study at the University of Arizona, it’s the leftover food in restaurants that is the primary source food waste in America. The study estimates food waste as a percentage of the total food used is 9.55% in fast food establishments and 3.11% in full service restaurants in the United States. The sources of food waste in restaurants vary greatly, but, on average, a restaurant can produce 150,000 lbs. of garbage per year.
Thousands of years ago, our early ancestors discovered that if they mixed food scraps in their garden, the soil improved and the garden produced more food. The science of composting was born and ever since, humans have experimented with better methods to improve soil and dispose of waste.
Today, compost is a commercial product so companies have incentive to produce the highest quality at the lowest cost. The profit motive has provided the application of science in order to reduce uncertainty and improve output.